Spanish Paella with Chicken and Chorizo

Spanish Paella with Chicken and ChorizoToday we are sharing one of The Chefs Toolbox favourites, Spanish Paella with Chicken and Chorizo.

The secret to a perfect Spanish Paella is the deliciously caramelised base which can be achieved perfectly in the Como Advanced Saute Pan without having the rice stick to the base.  Now, if you are not going to use ingredients like saffron and smoked paprika on a regular basis (because all spices have a shelf life), we have provided a fantastic easy alternative for you in the Tips at the end of the recipe.  This dish full of amazing flavours and incredible colours so it appeals to all the senses and we are sure it will quickly become a family favourite.

prep time: 10 mins
cooking time: 40 mins
serves: 6 – 8

the ingredients

1l chicken or vegetable stock
1/2 tspn saffron threads
1 tbsp oil
2 chicken breast fillets, halved horizontally, sliced
2 spanish chorizo sausages, halved and sliced thickly
1 onion, finely chopped
1 clove garlic, crushed
1 red capsicum, deseeded and sliced
1 tsp spanish smoked paprika
400g can tomatoes, chopped
1 tsp salt (optional)
2 cups arborio rice
1/2 cup frozen baby peas

the fun

  • Heat stock until just boiling
  • Add saffron to hot stock and set aside
  • Heat Saute Pan over medium heat for 2 minutes
  • Add half the oil and cook chicken and chorizo pieces in two batches. Set aside
  • Add remaining oil, onion, garlic and capsicum to pan and cook for 2 – 3 minutes on medium-low heat, until vegetables have softened
  • Add paprika, stir well and cook for 3 minutes
  • Add tomatoes and salt and cook for 5 minutes
  • Add rice and stir well to combine
  • Add half the stock and stir well
  • Cook over medium heat without stirring for 5 – 7 minutes
  • Add remaining stock.  Do not stir from this point on
  • Return chicken and chorizo pieces back into to pan, pressing them down into the rice
  • Scatter peas over rice
  • Cook for a further 7 – 10 minutes or until rice is cooked and stock almost completely absorbed
  • Remove from heat, cover and stand for 5 minutes


  • The aromatic smokey flavour of paella is derived from spanish paprika.  This paprika is a key ingredient in this recipe and sweet paprika cannot be used in its place.
  • Instead of using saffron and paprika, you could purchase the Screaming Seeds Paella Blend which has a fantastic blend of the smokey paprika, saffron and a host of other spices for flavour. The  Paella Blend gives an even richer colour to this recipe than using saffron.  The Screaming Seeds Spice Blends are great for people who only use spices on occasion and don’t see the value in purchasing a host of individual spices.

recipe inspired by

The Chefs Toolbox – You can view the original recipe here.

Print Friendly

Tags: , , ,

Connect with Us Here

Follow our recipe posts wherever you are...


No comments yet.

Leave a Reply

%d bloggers like this: